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Okinawa's Orion Breweries has apologised but said the scarlet waters posed no health risks.

Chrissy Teigen and husband John Legend were spotted deep in conversation, carrying large shopping bags from The Row

With Wimbledon starting next week, Stan Wawrinka is excited about returning to London’s iconic championships. “It’s really a different tournament with the history, also the fact that we play on grass courts. The courts are amazing, the atmosphere is great,” he says on a video call from the All England Lawn Tennis and Croquet Club. Today, the Swiss player is taking a break from his gruelling training schedule to visit SW19 as part of his long-running partnership with Evian. “It’s always special for us players to go practise or to play matches on small courts as well, because you have so many fans coming and the atmosphere is always going to be special,” he continues, saying his most memorable Wimbledon match was against a certain Swiss opponent. “I played one quarter final against Roger [Federer] on Centre Court – it’s always special to play Roger, to play him here was something really nice.” Ahead of the famous championships, the 38-year-old has been training in Monaco, before heading back to London this week. So, how does the three-time Grand Slam winner balance the physical and psychological aspects of preparing for high-profile events? “It’s all a big puzzle,” says Wawrinka, who was born near Lausanne to a German father and Swiss mother. “As a tennis player, you have the fitness side and you have the mental part – you have everything that you need to do to be ready.” Plus, there’s the challenge of having to deal with defeats: “Tennis is a tough sport in the way that you end up almost every week losing. You need to accept [that you will] lose and try to learn and take something positive from it.” How does the former world number three cope with not winning? “I try to refocus on myself, try to also think about everything I’ve been doing in practice… you can lose against a better player. If you know you’re doing the right things, then you can only be positive about it.” Stan the Man (as he’s known to fans) isn’t fazed by comparisons to Federer – whom he’s beaten on just three of the 26 times they’ve competed on court. “I always look for the positive of the situation and I’ve been lucky enough that when I arrived [on the circuit] I was a little bit younger than him – he was already at the top,” says Wawrinka, who is three years younger than his record-breaking countryman. “For me, it was a chance to have Roger in the same country… I had the chance to practise with him and he became a friend.” The pair were victorious at the Davis Cup in 2014 and at the Beijing Olympics in 2008, taking gold in the men’s doubles. “The Olympics are something that any athlete in any sport dreams about, to play individually, but [playing] doubles and to feel like a team it was super special,” Wawrinka recalls. How does training for doubles matches compare to singles? “It’s more the mental part. You need to know your partner, talk with him a lot about the tactics, but more about what’s going to happen. “Communication is really important on the court, but also off the court. For us, it was quite easy to play together because we are such close friends.” Seen as a late bloomer in terms of tennis, Wawrinka admits it was a struggle waiting to achieve his inaugural Grand Slam title at the Australian Open in 2014. “For me, the most challenging part was to find the confidence in myself and in my game. I only won my first Grand Slam at 29 years old, it took me a while to really find that confidence.” Suffering setbacks throughout his career due to knee, elbow and foot injuries, Wawrinka’s ranking has yo-yoed in the past few years, but he returned to the world top 100 in February. “It was tough to be back at 37 years old after more than a year out for another two surgeries,” he says. “It was not easy, but for me, it’s about the passion. I love what I’m doing, I enjoy the process… it was, of course, so special to be back again in the top 100.” Off the court, he unwinds by spending time with daughter Alexia, 13, whom he shares with ex-wife Ilham Vuilloud, a Swiss TV presenter: “I’m traveling a lot so I don’t have that much time to be with her, so I’m trying to enjoy that.” Having grown up on his parents’ biodynamic farm, the tennis champ has inherited the green-fingered gene, growing fruit and veg in his garden back home in Switzerland. “I have tomatoes, courgettes, I have many fruits. I think it’s just different when you have your own garden than when you go buy it at the shop directly.” Reducing his impact on the environment is also a priority for the Evian global brand ambassador, which is why he’s pleased the water brand is introducing refillable bottles for players at Wimbledon for the first time this year. “It’s important for us, the players, [because] we’re traveling a lot – this new bottle is going to be great,” Wawrinka says. Two years away from 40 and with 16 career titles and 550 career wins under his belt, he’s not planning on hanging up his racket any time soon. “I’m still hoping to play a few more years on tour. It’s, of course, not easy, but I’m passionate about it. I want to enjoy it as much as I can,” Wawrinka says. “The time I will stop there will be no way back, so I need to really push and try to be as good as I can.” Evian, official water of the Championships, together with Wimbledon have launched a new refillable solution to hydrate players on court during this year’s tournament. Discover more at www.evian.com. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Hacks for saving money on school uniforms King Charles and Queen Camilla surprise spa guests in bathrobes at eco-village Nearly 1.5m 18 and under referred for mental health support in 2022 – charity

Going makeup-free, the 34-year-old rocked a straw hat and Ray-Ban Blaze Round sunglasses for a relaxing lunch with a male friend

Joe Rogan tasted a spoon of mad honey and then offered it to his guest Sam Tallent while wondering about the product's legal status

Time-restricted eating, commonly known as intermittent fasting, may produce similar weight loss results for adults with obesity compared to traditional calorie counting, according to a new study. The small clinical trial, whose results were published on Tuesday in the journal Annals of Internal Medicine, found that participants who engaged in 8-hour time restricted eating had improved insulin sensitivity compared to those in the control group who ate their calories any time over 10 or more hours a day. Over a billion people worldwide are obese with the with the disease projected to grow in prevalence across the globe, according to the World Health Organization. Obesity has also been found to be a serious risk factor for other metabolic diseases such as type 2 diabetes, heart disease, and some types of cancer. A widely adopted tried-and-tested method to lose weight is to burn more calories than one consumes, and to achieve this, individuals typically count the calories of the food they eat each day. While this traditional approach for losing weight involves counting calories, time-restricted eating, without calorie counting, has also emerged as a popular strategy as it is easier to follow. However, whether intermittent fasting is as effective in producing weight loss, especially beyond the short term, has remained unclear. In the new research, scientists from the University of Illinois Chicago studied 90 adults with obesity from the Greater Chicago area to determine whether intermittent fasting or calorie restricted eating would be more effective for weight control and heart disease risk reduction. Researchers randomly assigned participants to 1 of 3 groups: 8-hour time-restricted eating from noon to 8:00 pm only without calorie counting; reducing a fourth of their calories daily; or no change in calorie consumption with eating taking place over 10 hours or more throughout the day. Participants who followed time-restricted eating and those adopting calorie restriction met regularly with a dietician. The study found that participants who engaged in time-restricted eating ate 425 fewer calories per day than the control group and lost about 4.5kg (10lb) more than the control group after one year. On the other hand, the calorie-restricted group ate 405 fewer calories per day and lost about 5.5kg (12lb) more after one year, with participants in both groups showing high adherence to their interventions. Scientists believe the new study and its findings can help make better-informed clinical decisions by taking individual preferences into consideration, rather than just choosing a diet that may be more effective. Researchers also point out that access to dieticians likely helped the participants make healthier food choices. As there was substantial individual variability in weight loss among participants using these interventions, they called for further research to determine who would most benefit from each of these diet choices. Read More Scientist behind Ozempic says drug can make life ‘so miserably boring’ Teens with severe obesity are turning to surgery and new weight loss drugs, despite controversy Two children were born with ‘insatiable hunger’ that left them severely obese. Now scientists know why British toddler has American accent after watching popular YouTube show GB News in ‘significant breach’ of Ofcom rules over Covid vaccine claims NHS unions vote to accept government pay deal – but nurses could still strike

KSI enthusiastically said, 'Drink PRIME,' before the crowd started hurling bottles at him and Logan Paul

Jonnie Irwin has said that he “takes every day as a gift as it comes” amid his treatment for terminal cancer. The A Place in the Sun presenter, 49, made a rare red carpet appearance at the Television and Radio Industries Club (TRIC) Awards on Tuesday night (27 June) in London. Irwin also spoke about the support he has received from the BBC’s Escape To The Country production team and said they “put their arm around me” after he divulged his diagnosis. The TV host publicly revealed that he had been diagnosed with lung cancer that had spread to his brain in November 2022, after keeping it a secret among close friends and family for two years. He told The Mirror at the TRIC Awards: “Today is a good day. Yesterday I peeled myself out of bed and munched painkillers but so far so good today. I take every day as a gift and as it comes.” Irwin previously claimed that Channel 4 “pushed him aside for someone healthier” after discovering his terminal cancer diagnosis and told him they didn’t “think they can get the insurance”. He spoke of being “heartbroken” by the broadcaster, adding: “I just feel I’d earned a bit more from them after 18 years”. Channel 4 representatives said the production company “were unable to secure adequate insurance cover” for Irwin. However, Irwin had nothing but praise for Escape To The Country, which he described as “family” to him. “With a notable exception from one production company, as soon as they found out they put their arm around me and, insurance provided, they looked for work when I could,” he said. “So any location that was anywhere near me I was [the] first candidate for and they really helped me find work. They were understanding, especially with travel arrangements. They were so supportive, I can’t thank them enough.” Escape To The Country was nominated for the Daytime TV award at the event, alongside A Place in the Sun. The latter won the category at the end of the night. Prior to the winners being announced, Irwin described the production team as “family” and said the nomination was “recognition” for all their work. “I’ve worked on Escape for coming up to 10 years, but 20 years in the industry and I’ve had the most fun and it’s the most like a family of all the shows I’ve done,” he added. When he first revealed his diagnosis, Irwin said he “doesn’t know how long” he has left to live, but hopes he will inspire people to “make the most of every day”. Earlier this month, he celebrated his “best ever” Father’s Day with his three sons, four-and-a-half-year-old Rex and three-year-old twins Rafa and Cormac. He shares his children with wife Jessica Holmes. It came after he revealed in an interview with Hello! magazine ahead of Father’s Day that he has not told his sons about his terminal cancer, saying it would “be horrible news that they’d have to get their heads around”. “And it would confuse the hell out of Rex – he’s got a shocking enough day coming,” Irwin said. “Let’s bury our heads in the sand for as long as possible.” Read More Walk this way... but not like that: How men’s walks became sexualised Jennifer Lawrence addresses Liam Hemsworth affair rumours after Miley Cyrus’s ‘Flowers’ music video ‘I don’t deserve this’: Tom Hanks’ niece has screaming meltdown on Claim to Fame Jonnie Irwin celebrates ‘best Father’s Day ever’ amid terminal cancer diagnosis Jonnie Irwin ‘removes himself’ from family home amid terminal cancer battle Nicolas Cage once bought seat on plane for son’s imaginary friend, Minnie Driver says

Peter Hynes brimmed with impatience last winter as he mixed an off-white powder the consistency of flour into

Thailand is likely to miss its goal of hosting 30 million foreign tourists amid fewer-than-expected visitors from China,

Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

Paris Hilton posted a video where she shared Taco Bell with her team members on a private jet